Cast Iron Breakfast Potatoes

Mmmm… potatoes. Good for breakfast, lunch, dinner, and every snack in between. I love making them because I can eat the leftovers all throughout the day and never get sick of them… of course there really never are any leftovers to snack on since I have literally no self-control and always eat them all, but still, it’s a nice thought 🙂

This is a simple recipe for a tasty breakfast dish… basil, smoked paprika, garlic, and some sauteed veggies spice up the tasty little potatoes for a simple yet flavorful dish. Served with some smokey salsa or ketchup, it’s hard to resist. And if you’re feeling cheesy, these are wonderful topped with fresh grated cheese… any kind!

You could easily turn these into a dinner side by, well doing nothing different really. They’re fine just as is any time of day. That’s the beauty of potatoes!

I LOVE fingerlings!! They’re so creamy and delicious and scrumptious! If you can’t get your hands on them, I’d suggest little Yukon Golds or Baby Reds… something small and creamy in texture. If you happen to have another type on hand already, like Russets, they’ll work just fine… just cut them into large bite-sized pieces 🙂

Serves 2-4 (2 if you’re me, 4 if you’re a normal person)

Exact measurements not necessary- just eyeball it…

INGREDIENTS

small pile of fingerlings, or other variety of small potatoes, about 20

1/2 yellow onion

4-5 mushrooms (crimini or white)

2-3 mini bell peppers (or half a large pepper, any color)

2-3 garlic cloves

handful fresh basil, about 2 hefty tbsp chopped

3/4 tsp salt

1/4 tsp black pepper

1/4 tsp dried basil

1/4 tsp smoked paprika

1 tbsp olive oil
*your favorite salsa, ketchup, and/or grated cheese

If you don’t already own it, smoked paprika is an awesome seasoning to have in your pantry! It’s so good in rubs for meats and poultry, on potatoes, and in numerous sauces. It’s adds a yummy smokiness that reminds me of bacon, or a grill, or something scrumptious like that… so good.

DIRECTIONS

Rinse potatoes water and clean

Chop potatoes in half… for larger ones, cut into fourths

Heat a tbsp or so of olive oil in a large cast iron pan (one with a lid) over medium heat

Toss potatoes in and stir to coat

Add about 1/4 tsp each of salt, basil, and pepper

Stir well to evenly coat potatoes with seasonings

Cover for ten minutes

It may seem necessary to lift lid and sir, but don’t worry- since the lid is on and it’s airtight, steam will form and prevent potatoes from burning (as long as heat is not high)